Bakery Style Lemon Blueberry Streusel Muffins

Why You’ll Love This Recipe

• Easy to Make: Simple steps ensure that even novice bakers can achieve delicious results.

• Loaded with Blueberries: Generous amounts of plump blueberries in each muffin.

• Tangy and Sweet: The combination of lemon zest and blueberries provides a refreshing flavor.

• Soft and Moist: The muffins have a tender crumb that stays moist.

• Streusel Topping: A sweet, crumbly topping adds a delightful crunch.

• Adaptable: Works well with both fresh and frozen blueberries.

• Buttermilk Options: Easily substitute with whole milk or homemade buttermilk.

• Delicious: A treat that's sure to satisfy your taste buds.

Ingredients

Streusel Topping

• ½ cup All-Purpose Flour

• ¼ cup Granulated Sugar

• ½ teaspoon Ground Cinnamon

• 2 tablespoons Unsalted Butter, melted

Lemon Blueberry Muffins

• 2½ cups All-Purpose Flour

• 1 tablespoon Baking Powder

• 1 teaspoon Baking Soda

• ¼ teaspoon Salt

• 2 Large Eggs, at room temperature

• 1 cup Granulated Sugar

• ½ cup Unsalted Butter, melted

• ½ teaspoon Lemon Zest

• 3 tablespoons Lemon Juice

• 1 cup Buttermilk or Whole Milk

• 1 tablespoon Vanilla Extract

• 2 cups Fresh Blueberries, rinsed and dried (reserve some for topping)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Streusel Topping: In a medium bowl, whisk together flour, sugar, and cinnamon. Add melted butter and mix until small crumbles form. Set aside.

2. Prepare the Muffin Batter:

   • Preheat Oven: Adjust the oven rack to the second level mark (just above center) and preheat to 400°F (200°C). Line a standard muffin tin with tulip liners or generously spray with a flour-based baking spray.

   • Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

   • Wet Ingredients: In a large bowl, whisk together eggs and sugar until combined. Add melted butter, lemon zest, lemon juice, buttermilk, and vanilla extract. Mix until well combined.

   • Combine: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

   • Add Blueberries: Toss blueberries with a tablespoon of flour to prevent sinking. Gently fold them into the batter.

3. Assemble and Bake:

   • Fill each muffin cup with batter, filling them to the top for a bakery-style muffin.

   • Sprinkle reserved blueberries on top and generously cover with streusel topping.

   • Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

   • Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: Yields approximately 12 standard-sized muffins.

• Prep Time: 25 minutes

• Cook Time: 20-25 minutes

• Total Time: 45-50 minutes

Variations

• Blueberry Substitutes: Fresh or frozen (unthawed) blueberries can be used.

• Milk Options: Substitute whole milk with buttermilk or plain yogurt for a tangier flavor.

• Lemon Flavor: Use bottled lemon juice and omit lemon zest if preferred.

Storage/Reheating

• Storage: Keep muffins in an airtight container at room temperature for up to 3 days.

• Freezing: Freeze muffins in a sealed container for up to 3 months. Thaw at room temperature or warm in the microwave.

FAQs

1. Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries directly from the freezer without thawing. This helps prevent the batter from turning blue and keeps the blueberries suspended throughout the muffin.

2. How do I prevent blueberries from sinking to the bottom?

Tossing the blueberries in a tablespoon of flour before folding them into the batter helps prevent them from sinking.

3. What can I use if I don't have buttermilk?

You can make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with whole milk to the one-cup line. Let it sit for 5 minutes before using.

4. How do I achieve bakery-style tall muffin tops?

Filling the muffin cups to the top and using tulip-style liners can help achieve taller muffin tops.

5. Can I use standard muffin liners instead of tulip liners?

Yes, standard muffin liners work fine. If using them, fill the cups ⅔ full to prevent overflow.

6. Can I make these muffins without the streusel topping?

Yes, you can skip the streusel topping if you prefer a simpler muffin. The muffins will still be delicious without it.

7. How can I make these muffins dairy-free?

You can substitute the butter with a dairy-free alternative and use almond milk or soy milk instead of buttermilk or whole milk.

8. Can I add nuts to the muffins?

Yes, chopped nuts like walnuts or pecans would make a great addition to the muffin batter or as a topping.

9. How do I know when my muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.

10. Can I use a different fruit instead of blueberries?

Yes, you can replace the blueberries with other fruits like raspberries, blackberries, or diced apples, although baking times may vary.

Conclusion

These Bakery Style Lemon Blueberry Streusel Muffins are a perfect treat for breakfast or as a snack. With a delicious balance of tangy lemon and sweet blueberries, complemented by a buttery streusel topping, they are sure to become a favorite in your household. Whether you're enjoying them fresh out of the oven or reheating them for a later snack, these muffins offer delightful flavor and texture in every bite.

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